5 lbs ripe cucumbers
1 cup salt
1 gallon water
Combine salt and water. Pour over cucumbers and let stand overnight. Drain.
Cook cucumbers covered with clear water with the following added:
1 cup vinegar
1 tsp alum
Cook until water is clear.
Make a syrup of
5 cups sugar
4 cups vinegar
Stick cinnamon
Cassia buds
Allspice
Bring all to a boil. Add the pickles and bring to a boil again.
Pack in jars and seal.
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